Funfetti Sour Cream Pound Cake
A buttery Funfetti Sour Cream Pound Cake filled with rainbow sprinkles and finished with a simple vanilla glaze. Sour cream keeps the cake tender and moist, while the sprinkles add a fun pop of color to every slice.
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Equipment
- 1 (9 x 5-inch) loaf pan
Ingredients
Funfetti Sour Cream Pound Cake
- 80g (⅔ cup) cake flour
- 125g (1 cup) all-purpose flour/ plain flour
- (¾ tsp) baking powder
- (¼ tsp) baking soda
- (½ tsp) fine sea salt
- 226g (1 cup) unsalted butter, softened (about 65–68°F / 18–20°C; cool room temperature)
- 220g (1 cup + 2 tbsp) granulated white sugar
- 150g (about 3 large eggs) eggs (weight is without shell), room temperature
- 12g (2½ tsp) pure vanilla extract
- 60g (¼ cup) full-fat sour cream, room temperature
- 60g (¼ cup) whole milk, room temperature
- 60g (about ½ cup) rainbow jimmies
Vanilla Glaze
- 120g (1 cup) powdered sugar/ icing sugar
- 20-30g (1½-2 Tbsp) whole milk
- 5g (1 tsp) pure vanilla extract
- pinch of fine sea salt
Instructions
- Prepare the Pan.Preheat the oven to 325°F (165°C) with a rack positioned in the center of the oven. Grease a 9 x 5-inch loaf pan and line it with parchment paper, leaving some overhang on the long sides for easy removal.
- Measure and Prepare Ingredients.Measure all ingredients before beginning. Bring the butter, eggs, sour cream, and milk to room temperature.Tip: If measuring by cups, spoon the flour into the measuring cup and level it off. Do not scoop directly from the bag, as this can pack in extra flour and lead to a dry cake.
- In a medium bowl, whisk together: Cake flour, All-purpose flour, Baking powder, Baking soda, Salt.80g (⅔ cup) cake flour, 125g (1 cup) all-purpose flour/ plain flour, (¾ tsp) baking powder, (¼ tsp) baking soda, (½ tsp) fine sea salt
- In a separate small bowl or measuring cup, whisk together the sour cream and milk.60g (¼ cup) full-fat sour cream, room temperature, 60g (¼ cup) whole milk, room temperature
- Cream the Butter and Sugar.Using a stand mixer fitted with the paddle attachment, combine the butter and sugar. Mix on low speed (Speed 2 on most stand mixers) for about 30 seconds, then increase to Speed 6 and beat for 4-5 minutes, scraping the bowl as needed. The mixture should become noticeably lighter in color, fluffy, and increased in volume.Tip: Don't rush this step. Proper creaming creates air pockets that help give the cake its tender texture.226g (1 cup) unsalted butter, softened (about 65–68°F / 18–20°C; cool room temperature), 220g (1 cup + 2 tbsp) granulated white sugar
- Add the Eggs and Vanilla.Reduce the mixer to medium-low speed (Speed 4). Gradually add the eggs, allowing each addition to fully incorporate before adding more. Scrape down the bowl. Add the vanilla extract and mix until combined.Tip: If the mixture looks slightly curdled after adding the eggs, don't worry. It will come together once the dry ingredients are added.150g (about 3 large eggs) eggs (weight is without shell), room temperature, 12g (2½ tsp) pure vanilla extract
- Alternate the Dry and Wet Ingredients.Add the flour mixture and sour cream mixture alternately, beginning and ending with the flour mixture. With the mixer on low speed (Speed 2), add one-third of the flour mixture and mix just until combined. Add half of the sour cream mixture and mix until incorporated. Repeat with another one-third of the flour mixture, followed by the remaining sour cream mixture. Finish with the remaining flour mixture, mixing only until no dry streaks remain.Tip: Overmixing after the flour is added can result in a dense, tough cake.
- Fold in the Sprinkles.Remove the bowl from the mixer. Using a spatula, gently fold in the rainbow jimmies until evenly distributed.Tip: Use jimmies-style sprinkles rather than nonpareils. Jimmies hold their shape and color during baking, while nonpareils tend to bleed into the batter.60g (about ½ cup) rainbow jimmies
- Fill the Pan. Transfer the batter to the prepared loaf pan and smooth the top. Run a butter knife or small offset spatula lengthwise through the center of the batter about ½ inch (1 cm) deep. This helps encourage a neat center crack as the cake bakes.
- Bake.Bake for 65 minutes, or until the top is golden brown and a toothpick inserted into the center comes out with a few moist crumbs. I recommend using an instant read thermometer to take out the guesswork. This cake loaf is done when the internal temperature reaches 202-205°F (94-96°C)If the top begins browning too quickly, loosely tent with foil.
- Cool. Let the cake cool in the pan for 10-15 minutes. Use the parchment overhang to lift the cake from the pan and transfer it to a wire rack. Cool completely before glazing.
- Make the Glaze just before serving.In a small bowl, whisk together powdered sugar, vanilla extract, salt, enough milk to create a thick but pourable glaze (start with 1½ tbsp). Drizzle over the cooled cake. Immediately top with rainbow jimmies if you wish.120g (1 cup) powdered sugar/ icing sugar, 5g (1 tsp) pure vanilla extract, pinch of fine sea salt, 20-30g (1½-2 Tbsp) whole milk
Notes
- Store covered at room temperature for up to 3 days.
- For the cleanest slices, allow the glaze to set before slicing.
- Use room-temperature ingredients to help the batter mix evenly and create a smoother crumb.
- A digital thermometer is the most reliable way to check doneness in pound cakes.
- This cake is delicious with or without the glaze. For a less sweet finish, simply dust with powdered sugar before serving.
Servings: 1 (9 x 5-inch) loaf, 10-12 slices
